Moroccan Cauliflower with Tahini-Honey

A flavorful and vibrant Moroccan-inspired cauliflower dish with a creamy tahini-honey sauce, perfect for enhancing your weekly meal plan.

Scale

1 medium head of cauliflower

3 tablespoons tahini

2 tablespoons honey

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley for garnish

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Preheat your oven to 425°F (220°C).
Rinse the cauliflower, remove leaves and stem, and cut into bite-sized florets.
In a medium bowl, combine tahini, honey, olive oil, cumin, paprika, salt, and pepper. Whisk until smooth.
Drizzle half of the tahini mixture over cauliflower florets and toss to coat.
Spread coated cauliflower on a baking sheet and roast for 20-25 minutes, tossing halfway.
Remove from oven and drizzle remaining tahini mixture on top, tossing gently to combine.
Transfer to a serving dish and sprinkle with freshly chopped parsley.

For a vegan option, substitute honey with agave syrup or maple syrup. Add kale or spinach during the last 10 minutes of roasting for extra nutrition.